Thursday, May 10, 2012

Chef Chuck's Baked Pasta


Pasta al Forno

I chose mostaccioli pasta for this springtime baked pasta dish.  Garden fresh steamed green beans along with sauteed plump grape tomatoes were coated with a ricotta mixture and baked to perfection.  A great way to get the kids to eat vegetables, just pair some with a baked pasta dish.

Baked Pasta

1 pound mostaccioli pasta
2 cups fresh green beans
1 cup grape tomatoes
2 cups ricotta cheese
1 cup parmigiano cheese, grated
1 egg
1 tablespoon fresh parsley
4 tablespoons olive oil
2 garlic cloves, whole paper on
salt and pepper

Wash and cut green beans to about 1 inch,  steam for a few minutes, set aside.  In a bowl combine ricotta, parmigiano, egg, parsley, salt and pepper, set aside.  In a large pot of salted boiling water, cook pasta till al dente.  In a large frying pan heat olive oil add garlic saute for 1 minute remove and discard.  Add tomatoes and green beans saute for a few minutes, then stir in pasta and cheese.  Preheat oven to 350 degrees butter a baking dish and bake pasta for 20 minutes.
Ricette by Chef Chuck's Cucina

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